Preheat your oven to 375°F (190°C).

In a skillet, heat the olive oil over medium heat. Season the Cowboy steak with salt, pepper, garlic powder, and paprika. Sear the steak for about 3-4 minutes on each side until browned. Remove it from heat and let it rest.

In a greased casserole dish, start layering. Arrange half of the sliced potatoes at the bottom, followed by half of the sliced onion. Dice the seared steak into bite-sized pieces and layer it over the potatoes and onions.

Add the remaining potatoes and onions on top of the steak. Pour the beef broth evenly over the top.

Finally, sprinkle the shredded cheese on top of the whole casserole, making sure every inch is covered.

Cover the casserole dish with aluminum foil and bake for about 30 minutes. Then, remove the foil and bake for an additional 15-20 minutes, or until the potatoes are tender and the cheese is bubbly and golden.

Let it cool for a few minutes before serving.